Quote:
Originally Posted by foodpump  It'd be pretty hard to pour a bottom with a fluid liquid to support the molten chocolate, maybe drop a cut-our piece on top of the booze and "weld" the seam with couveture, but any booze trapped between the cut out piece and the mold wall would render the "welding" useless ...
In Switzerland most confiseries have a Kirsch or Plum liquor praline: The liquor is mixed with a sugar syrup, then this is poured into a starch molds. Overnight the sugar crystalizes forming a crust around the booze, then this is removed from the starch bed, any traces of starch carefully brushed off, and enrobed in chocolate. |
The problem of putting a bottom on a liquid that can't be hardened is exactly what i'm talking about. Now the idea to cutout a bottom probably would work if i had all the filled chocolates still in their molds cut out a tempered but slightly softened piece using the bottom of a piping tip slightly larger than the mold and like you say weld it together. that just seems like a lot to do for each chocolate how can that be cost effective? Foodpump, how do they pick up the starch coated crusted booze? i can't see how it would make a thick enough crust to facilitate handling and dipping and if one accidently broke in the dipping chocolate that chocolate is toast.